In a previous study, water activity in process cheese spreads was controlled by varying the concentration of NaCl (0, 1.5 and 3% w/w), lactose (0, 3 and 5% w/w) and glycerol (0, 5 and 10% w/w), alone or in combination. In the present study, rheological parameters and colour of the cheese were measured as influenced by added humectants. All humectants studied substantially influenced these parameters and interactions were noted between salt and glycerol as well as salt and lactose. Salt contributed to a reduction of the pH (87% of the total change) and both lactose and glycerol caused browning of the final products. Glycerol improved the spreadability with a maximum effect at 5% concentration in the product, while both salt and lactose had the opposite effect. The humectants could modify the rheological characteristics of cheese spreads by affecting the hydration of the cheese proteins.